Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes.

An instant-read thermometer inserted near the bone should read 74° C or 165 degrees F.

Cook’s Note: It’s not necessary to use a whole chicken. You can use only legs and thighs to save money or whatever your local supermarket has on sale that week! This is great for skirt steak and pork as well!

Marinating is not necessary if you are in a hurry; just toss your chicken in the mixture and place on the grill.

*If you don’t have a grill, bake chicken in a preheated 175° C or 350 degrees F oven until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 74° C or 165 degrees F.